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Every November my kitchen fills with the cozy scent of frying dough and pumpkin spice while I make these Thanksgiving Doughnuts. They are everything I crave in a holiday treat golden brioche doughnuts tossed in fragrant pumpkin sugar and stuffed with dreamy pumpkin cheesecake filling. It is a new twist on dessert that feels festive warm and absolutely indulgent.
The first time I brought a platter of these doughnuts to our Thanksgiving table they disappeared faster than any pie. Now the tradition is here to stay and everyone fights for seconds.
Ingredients
- Active dry yeast: helps the dough rise and gives it that pillowy bakery crumb make sure it foams up when mixed with warm milk
- Whole milk: brings extra richness to the dough use fresh milk for best results
- Granulated and powdered sugars: add sweetness in both the doughnut and the filling opt for superfine sugar to create a smooth texture
- All purpose flour: forms the sturdy yet tender structure be sure to measure it correctly using a scale for precision
- Salt: balances flavors and enhances sweetness use sea salt for cleaner taste
- Eggs: at room temperature help bind the dough and give it a golden hue choose the freshest eggs for richness
- Vanilla bean paste: imparts deep fragrant vanilla flavor use the paste or scraped vanilla bean seeds for a fancier touch
- Unsalted butter: softens the dough and adds a decadent mouthfeel bring to room temperature so it mixes in easily
- Neutral oil: like canola or sunflower is best for frying since it lets the doughnut flavors shine
- Pumpkin pie spice: in the sugar mix gives classic autumn warmth check that your spice blend is fresh for maximum aroma
- Pumpkin puree: forms the backbone of the cheesecake filling use pure pumpkin and cook it down to intensify the taste
- Cream cheese: creates that signature cheesecake tang make sure it is well softened for the smoothest filling
- Ground cinnamon and pumpkin pie spice: both go into the filling for more depth and holiday fragrance
- A pinch of salt: lifts the flavor of the filling
Instructions
- Make the Yeast Starter:
- Combine active dry yeast warm milk and a little sugar in a bowl. Stir well and let it sit for around ten minutes until a foamy layer forms. This step ensures your yeast is alive and ready to help the dough rise.
- Mix the Dough:
- In a stand mixer bowl combine flour salt and the remaining sugar. Give it a quick stir. Add eggs vanilla and the foamy yeast mixture. Mix on low to bring everything together there might be dry patches at first but they will incorporate once kneaded.
- Knead and Add Butter:
- Increase mixer to medium and knead for five minutes until the dough becomes soft and smooth. Reduce mixer to low and gradually add softened butter a few chunks at a time waiting for each addition to disappear before adding more. This process is key for a tender rich crumb. When all butter is in mix a few more minutes on medium until the dough feels supple and elastic.
- First Rise:
- Transfer dough to a lightly oiled bowl and cover tightly. Chill in the fridge for at least three hours or overnight. This cold rise is my secret to easy handling and deeper flavor development.
- Shape the Doughnuts:
- Working on a clean surface divide the chilled dough into even pieces about seventy five grams each. Roll each piece into a tight smooth ball pinching the seams underneath. Place balls on parchment lined baking sheets and press to gently flatten.
- Second Rise:
- Allow the shaped doughnuts to proof at room temperature. When you poke the dough and the impression springs back softly the doughnuts are ready for frying.
- Fry the Doughnuts:
- Pour neutral oil into a heavy pot and heat to three hundred fifty degrees Fahrenheit. Gently lower doughnuts two at a time into the oil. Fry three minutes per side until deep golden honey colored. Lift out with a slotted spoon and rest on a rack.
- Coat in Pumpkin Spice Sugar:
- After about thirty seconds roll the hot doughnuts in the pumpkin spice sugar mixture so it sticks to every craggy surface.
- Reduce and Cool Pumpkin:
- For the filling place pumpkin puree in a saucepan and cook over medium heat stirring constantly for about four minutes until thickened and reduced. Let it cool completely before using.
- Make the Pumpkin Cheesecake Filling:
- Combine cooled reduced pumpkin cream cheese powdered sugar vanilla cinnamon pumpkin pie spice and a little salt in a bowl. Whip by hand or in a mixer until luxurious and smooth.
- Fill the Doughnuts:
- Once cool use a chopstick to make a tunnel inside each doughnut and pipe a generous amount of pumpkin cheesecake filling inside. I love to top each with a sweet dollop on the outside too.
The cream cheese is my favorite because it gets so fluffy and tangy against the sweet brioche doughnut. Last year my niece helped me roll dough balls and we both ended up covered in flour and laughing so hard we cried. Doughnuts spark the best kitchen memories.
Storage Tips
Store any leftover filled doughnuts in an airtight container in the fridge and enjoy within two days for best texture. If you want to keep the sugar coating crisp wait to fill until just before serving. You can freeze the unfilled fried doughnuts in a zip top bag for up to one month. Just thaw then fill and coat in fresh sugar before serving.
Ingredient Substitutions
If you do not have pumpkin pie spice simply mix ground cinnamon ginger nutmeg and clove in equal measure to make your own. No cream cheese on hand mascarpone works in a pinch but tastes lighter. For a lactose free version use dairy free cream cheese and plant milk though flavor changes a bit.
Serving Suggestions
Pile these doughnuts high on a platter as a Thanksgiving breakfast treat or a surprise dessert course. They look gorgeous with a dusting of powdered sugar or a sprinkle of chopped candied pecans. I have even served them with hot apple cider for dunking which became a family favorite.
Trying new doughnuts for Thanksgiving might seem bold but it always adds joy and curiosity to the dessert table. For the best results give yourself time let the dough rise slow and do not skimp on the filling. When your family bites in the surprise and delight makes every step worth it.
Common Recipe Questions
- → How do I achieve a light brioche dough?
Mix until smooth, fully incorporate butter, and let dough proof thoroughly for best texture.
- → Can I make the dough in advance?
Yes, refrigerate the dough for up to overnight to develop better flavor and flexibility in preparation.
- → Why reduce pumpkin puree before making the filling?
Cooking off excess moisture ensures a thicker, creamier filling that holds up inside the doughnuts.
- → What oil is best for frying doughnuts?
Neutral oils like canola or vegetable oil work well because they won’t impact flavor.
- → How do I properly fill the doughnuts?
Poke a hole with a chopstick and pipe the filling using a piping bag for even distribution.
- → What's the trick to tossing in pumpkin spice sugar?
Coat the doughnuts while warm to ensure the sugar sticks perfectly for a flavorful crust.